Nutter Butter Peanut Butter Craze

• 10 pieces Mini Reese Cups
• 24 ounces, weight Cool Whip Lite, Divided
• 1 ounce, weight Jell-O Chocolate Sugar Free Instant Pudding
• 2-1/2 cups Milk, Divided
• 1/2 cups Semi-sweet Mini Chocolate Chips, Divided
• 1 cup Skippy Creamy Peanut Butter, Divided
• 1 ounce, weight Jell-O Vanilla Sugar Free Instant Pudding
• 1 bag Nutter Butter Cookies

1. Cut mini Reese cups in quarters and set aside.
2. In a large bowl, put box of chocolate Pudding, 1-1/4 cups of milk, 1/8 cup of mini chocolate chips and 1/2 cup peanut butter and mix together until blended. Fold in 6 oz. of Cool Whip. Set aside.
3. In a separate bowl, add box of Vanilla Pudding and 7 Nutter Butter cookies crushed and combine them together in the bowl with 1-1/4 cups of milk. Mix well then fold in 6 oz. of Cool Whip.
4. Now you are ready to assemble the Nutter Butter Peanut Butter Craze.
5. Separate the cookies and lay them down on a Pyrex 5 x 9 3 inches deep dish. Lay them down centers side up.
6. Once you have a layer of cookies down, spread the vanilla pudding mixture on top. Crush 10 more cookies and layer the crumbled cookies on top of the vanilla mixture.
7. Now take the Chocolate mixture and layer on top of the cookie crumbs.
8. Take the 12 oz container of cool whip and add 1/2 cup of peanut butter and blend well. Spread the mixture over the chocolate.
9. Take your crumbled Peanut butter cups and mini chocolate chips and sprinkle on top. Refrigerate overnight.

chocolate sugar, milk, semisweet mini chocolate chips, peanut butter, vanilla sugar, butter cookies

Taken from tastykitchen.com/recipes/desserts/nutter-butter-peanut-butter-craze/ (may not work)